Method

Foam butter on large flat pan and toss in apples and evenly shake sugar in top, add honey.

Gently move the pan so nothing sticks, or damages the apples until they start to caramelise.

Splash in the Calvodos and tip the pan so it catches the edge of flame and flambé.

Simmer gently till the apples starts to puff up a little under the outside, taking care not to over cook. The apples should feel slightly springy under touch, if you over cook them you'll end up with apple puree instead.

Set aside to cool. These can be made a day ahead and left in fridge.

Slice the foie gras using a heated knife, (dipped in hot water then dried) this helps bring out the lovely pink and well colour.

Serve with bread of your choice, thinly sliced and dressed with a fruit puree and line of salt.